Orange chicken with ginger, cinnamon, cumin, parsnips and pears on barley pilau
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- Phillippa Cheifitz
- 4 to 6
- Easy
- Dairy free
- 30 minutes
- 50 minutes
- Ken Forrester Chenin Blanc 2010
Ingredients
- 8 chicken thighs
- Olive oil
- Sea salt and freshly ground black pepper
- 1 bunch young parsnips, peeled and cut into strips
- 2 or 3 pears, thinly sliced
- A few sprigs thyme
- 1 chunk fresh ginger, grated
- 1 large clove garlic, grated
- 1 T honey
- Zest and juice of 3 oranges
- Zest and juice of 1 lemon
- Watercress, for serving
- For the spice mixture, mix:
- 1 t ground ginger
- ½ t ground cinnamon
- 1 t ground cumin
- For the barley pilau:
- 1 onion, finely chopped
- 2 T olive oil
- 1 large clove garlic, crushed
- 1 cup barley
- 3 cups chicken stock
- Sea salt and freshly ground pepper
Cooking Instructions
Preheat the oven to 190°C.
Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture.
Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.
Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.
To make the barley pilau, soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt.
Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid almost absorbed. Check seasoning, adding a twist or two of pepper if you like.
Serve the chicken with the watercress and barley pilau on the side.
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